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This hearty Taco Potato Casserole is loaded with seasoned meat, veggies, melty cheese, and topped with crispy potatoes. It is the perfect dinner for busy nights when you need a crowd-pleasing meal.
Cheesy Taco Hash Brown Bake
This casserole is like taco night with a twist! The combination of seasoned meat, sweet corn, peppers, beans, and salsa gives it taco night vibes, while the crispy potatoes on top add a nice crunchy texture. You can prep this casserole beforehand, so it’s ready to put in the oven on a busy day. It is also an excellent recipe for using up extra ingredients in your fridge. You’ll love how easy your taco nights become after making this potato taco casserole!
Ingredients and Substitutions
Here are the ingredients for making this Taco Potato Casserole, as well as some simple substitution recommendations.
- Ground beef – Adds a hearty, savory flavor.
- Italian sausage – Adds spice and a rich depth of flavor.
- Onion – Adds sweetness and another depth of flavor after it is sautéed.
- Garlic – Gives a boost of savory flavor to the casserole.
- Red and green peppers – The peppers add a nice fresh flavor
- Corn – Brings a touch of sweetness to the dish. You can use canned, fresh, or frozen corn.
- Black beans – A great source of additional protein. You can substitute kidney or pinto beans for the same effect.
- Fire-roasted tomatoes – Brings a smoky flavor to the casserole. Regular canned tomatoes can be used, but they will not have the same smoky flavor.
- Chunky salsa – You can use any flavor, such as mild, medium, or hot, according to your preference.
- Taco seasoning – Gives the dish the classic taco flavor we all know and love.
- Salt – Enhances all the flavors.
- Mexican blend cheese – Use another flavor variety, such as pepper jack, sharp cheddar, or Colby Jack, to still get that cheesy goodness in the casserole.
- Pepper Jack cheese – This is my favorite kind of cheese because it adds another layer of spice to the casserole.
- Frozen shredded hash brown potatoes – You can use tater tots instead if needed.
How To Make Taco Potato Casserole
Cook the meat, add the veggies and seasonings, spread it into the casserole dish, add cheese and potatoes, and bake. Let me show you how:
- In a large skillet, cook the ground beef and sausage until no longer pink. Drain if needed. Add the diced onion, minced garlic, and bell peppers.
- Cook for another 3 minutes to soften. Stir in the corn, black beans, fire-roasted tomatoes, salsa, taco seasoning, and salt. Simmer for a few minutes, allowing everything to meld.
- Spread the meat mixture into a 9 by 13-inch baking dish. Sprinkle half of both cheeses on top.
- Top with the frozen hash browns and bake uncovered in a preheated 375°F oven for 25 to 35 minutes, until the potatoes are golden and lightly crispy. Sprinkle the remaining cheese over the top and bake for another 10 minutes until melted and bubbly.
- Serve hot with any (or all!) of the toppings: salsa, guacamole, sour cream, or chopped cilantro.
Potato Taco Casserole Recipe Tips
Don’t skip the cheese layering. It helps bind the meat and veggies together and adds melty pockets of goodness throughout.
Use frozen hash browns straight from the bag. No need to thaw, they cook up crispier this way.
Let the casserole rest for 5 to 10 minutes before slicing. This helps everything set so it’s easier to serve.
Make It A Meal
This Swig Beach Babe and Killer Guacamole Recipe perfectly complements this casserole.
Taco Potato Casserole
Equipment
- Large skillet or sauté pan
- Cutting board
- Sharp Knife
- measuring cups and spoons
- Wooden spoon or spatula
- 9×13-inch baking dish
Ingredients
FOR THE CASSEROLE:
- 1 pound ground beef
- ½ pound ground Italian sausage
- 1 cup onion, diced
- 1 Tablespoon minced garlic
- 1 red pepper, diced
- 1 green pepper, diced
- 1 cup corn
- 15 ounce can of black beans, rinsed and drained
- 14 ounce can fire fire-roasted tomatoes
- 2 cups chunky salsa
- 1 ounce package of taco seasoning
- ½ teaspoon salt
- 2 cups Mexican blend cheese, divided
- 1 cup shredded Pepper Jack cheese, divided
- 28 ounce bag frozen shredded hash brown potatoes
FOR SERVING (all optional):
- Salsa
- Guacamole
- sour cream
- Fresh chopped cilantro
Instructions
- Heat the oven to 375°F.
- Cook the hamburger and sausage until they are no longer pink. Add the onion, garlic, and peppers and continue cooking for another 3 minutes.
- Add the corn, beans, tomatoes, salsa, taco seasoning, and salt.
- Pour the meat mixture into a 9×13 pan, then top with half the Mexican blend and pepper jack cheese.
- Top with the potatoes and place in the oven. Bake until the potatoes are browned and lightly crispy for about 25-35 minutes.
- Top with the remaining cheese and bake for another 10 minutes.
- Add your favorite toppings (all optional) and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
